Here is a list of carbs per serving of common vegetables.
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That’s helpful 
; to be able to see it in one place.
This list provides relative comparison.
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A good rule of thumb is that roots and especially tubers are generally going to be your highest carb veggies, because the point of them is to store fuel (i.e., carbs) for the plant. Leaves/stalks etc will be much lower carb. Seeds (e.g., peas) and fruits (e.g., tomatoes, peppers) are generally somewhere in the middle.
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It makes sense.
I’m not much of a “farmer” (I will likely not pass a test in “identify this vegetable”) and realize that aside from the very common vegetables ( broccoli, carrots, celery zuchini, cauliflower…etc). I don’t know which ones grow below the ground, vs above ground 
. For example, corn grows above ground. It’s pretty high in carbohydrates. What’s the story with that? Did the corn get confused? I thought that butternut squash and pumpkins were somewhat high in carbohydrates content because they were not leafy green . I thought that radishes were high in carbohydrates because it’s a root.
So…I have a lot to learn, and maybe misconceptions to remedy😄.
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That’s why those are rules of thumb—not exact, so still best to look up a specific new vegetable, but not a bad starting point for a guess. But also, it’s more about the function of the part of the plant that above vs below ground (e.g., stalk, leaf, fruit, seed, etc, for above ground options). Corn is a grain, that’s why it’s so high in carbs, and it’s nutritionally more similar to wheat, rice, etc than it is to most other vegetables. Peas are legumes, like beans and peanuts, so the pea itself higher in carbs than some vegetables (as well as slightly higher in protein), but if what you are eating is mostly the pod (like with some varieties of peas you eat whole), that’s lower in carbs, more like leaves/stalks.
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Roasted radishes are really tasty.
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@Chris “Roasted radishes are really tasty.”
Really! I’m adding radishes to my grocery list!
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